Grilled Mediterranean Vegetable Pasta Salad

Grilled Mediterranean Vegetable Pasta Salad


  • 4

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time


  • 1/2 cup (125 ml) red wine vinegar
  • 1/4 cup (50 ml) fresh lemon juice
  • 1 tbsp (15 ml) honey
  • 2 garlic cloves, minced
  • 1 tsp (5 ml) each salt and pepper
  • 1/2 cup (125 ml) olive oil
  • 1 each zucchini and baby eggplant, sliced into 1/2-inch (1 cm) rounds
  • 1 red bell pepper, sliced into thick strips
  • 1/2 red onion, sliced into 1/2-inch (1 cm) rounds
  • 6 cups (1.5 L) cooked short pasta such as rotini or penne
  • 1/2 cup (125 ml) crumbled feta cheese
  • 1/4 cup (50 ml) chopped fresh basil leaves
  • 1/4 cup (50 ml) chopped kalamata olives
  • 1/4 cup (50 ml) toasted pine nuts (optional)


Whisk the vinegar with the lemon juice, honey, garlic, salt and pepper. Whisking constantly, slowly drizzle in the olive oil, until well combined. Toss just enough of the dressing mixture with the zucchini, eggplant, red pepper and onion to coat; set aside the remaining dressing for the salad.

Turn the grill on. Select the Manual Mode program, select the red color setting and press OK. Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the vegetables on the grill and close the lid.

Cook the vegetables, in batches, for 3 to 5 minutes or until tender and well marked. Coarsely chop the vegetables and toss with the cooked pasta, remaining dressing, crumbled feta, basil and olives. Sprinkle with pine nuts (if using) just before serving.